Recipes From Luxembourg

Savannah Vaughan A2

Green Bean Soup


Take 2 parts sliced green or wax beans and 1 part diced potatoes and chopped onion. Cover and boil in water until soft. Fry 4 slices of bacon and add bacon bits and fat to soup. Add about ½ pint of cream and simmer (sour cream is even more delicious). Some people like to add a "Mettwurscht" (sausage) to their "Bou'neschlupp"

Trout In Reisling Sauce

F'rell am Rèisleck
  • 4 nice trout (1/2 lb. each),
  • 7 fluid oz dry Riesling (or Elbling),
  • 10 fl oz fresh cream,
  • 2 oz unsalted butter,
  • parsley,
  • 3 shallots,
  • a pinch of chervil,
  • a twig of tarragon,
  • chives,
  • salt, pepper and paprika

Clean, wash and dry the trout with a cloth. Sprinkle them with salt, pepper and flour. Melt the butter in a pan and fry the trout gently 2 to 3 minutes on each side. Meanwhile butter a stew pan and place the trout in it. Fry the finely chopped herbs in your frying pan, add the dry Riesling wine and pour this mixture on the trout in the stew pan. Add the fresh cream, season to taste with pepper, salt and a pinch of paprika and place the stew pan into a hot oven. Cook for 15 to 20 minutes basting the trout occasionally. Take out the trout and put them on a hot plate. Boil your sauce while whisking until thick. Cover the trout with the sauce and serve with boiled potatoes.

Black Pudding


Cook the head, lungs, kidney and tongue of pork until done. Save the water it was boiled in. Remove bones and grind.

Grind and add:

  • 2 cooked cabbages
  • 4 raw onions
  • 3 or 4 slices dry bread (soak in water meat was cooked in)
  • 1½ handful salt
  • ½ handful pepper
  • small handful herbs

Add pig's blood (about 3/4 liter) and 3 or 4 cups water meat was cooked in and mix well. Fill casings with mixture. Then cook rings of Trèipen in boiling water in open kettle. Sausages are done when clear juice spurts out when they are punctured with needle. Hang sausages to cool. When ready to use, heat well in frying pan or in oven.

Buckwheat Dumplings


Boil a litre of salted water. As soon as it comes to the boil add 1 pound of buckwheat flour and remove the doughy mass immediately. Then repeat the following process: Dip a dessert-spoon in hot fat, take a spoonful ("Stäerzel") from the dough, and put it in a pre-warmed bowl. Pour cream or milk over the top of the mound of dumplings, and add chopped speck. This is a typical dish of the Ösling peasants.

Plum Tart


Put 250 gr. of lukewarm flour into a pot, and make a mould in the middle.

Mix 12 gr. of yeast, 40 gr. of sugar, 1/8th liter (1/4 pint) of lukewarm milk, a pinch of salt, 50 gr. liquid butter (or margarine) and one (entire) egg.

Pour mixture into flour and knead into smooth dough. Leave to rise for 30-40 minutes.

Cut the plums (Damsons are the best) in half, and take out the stones. Spread the dough into a buttered pan some 1½ fingers high. Cover the dough with the plums in a circular pattern.

Bake at medium temperature. Sprinkle with sugar before serving.

Common Foods

Herbs & Spices

Some herbs and spices frequently used in the native dishes of Luxembourg are as follows.


Tarragon is the dried leaves of the perennial herb, Artemisia dracunculus L. Described as having a warm brown spice and licorice flavor.


The most commonly used herb worldwide,has an agreeable taste and a pleasant mild odor. It goes well with all other herbs. It is used for both color and flavor. Descirbed as having an earthy and Umami flavor.

Weird Foods!

Eel gratin, liver dumplings,and cabbage pies are all common dishes in Luxembourg, that most Americans might be reluctant to try.